Pork

Pork Chops with Mushrooms and Onions

Okay

We know the drill, it’s sports season again

Yep…that wonderful time of the year when we will be running around from field to field and eating as we go

So why not plan ahead and utilize that slow cooker a little more?

Well that’s what we’ll will be doing

I’m starting off with 6 boneless pork chops that I have trimmed of excess fat.  I placed these in my slow cooker and seasoned them with a pinch of kosher salt and ground black pepper

Peel and chop 2 large onions

Next I have 8 ounces of mushrooms that I have rubbed clean with a dry paper towel and sliced

Place the onions and mushrooms in your slow cooker, over your pork

Next let’s work on what will become the base for a gravy

You will need 1 cup of dry red wine (like a Cabernet), 1/2 cup of brown sugar, 1/3 cup of balsamic vinegar and 1 tablespoon of flour

Add all these in a bowl, along with 2 tablespoons of Gravy Master and whisk together

Pour this over the the pork and veggies, cover and cook on high 2-3 hours or on low 4-6 hours

Once done, remove your chops and set aside.  Strain your vegetables and top the pork with them

Place your strained juice into a saucepan bring to a boil, reduce heat and simmer 10 minutes

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Let’s thicken this a bit

Melt 2 tablespoons of butter in a pot, sprinkle in 1/4 cup of flour and whisk until combined and lightly browned

Whisk this mixture into your gravy, cook for 5 minutes to allow it to thicken

We served these pork chops topped with the mushrooms, onions and gravy with a sprinkle of chopped fresh parsley

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Enjoy!!!

Simply Sundays! ~ Pork Chops with Mushrooms and Onions

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Ingredients

6 boneless pork chops

2 large onions

8 ounces of baby bella mushrooms

1 cup of dry red wine

1/2 brown sugar

1/3 cup of balsamic vinegar

1 tablespoon of flour

2 tablespoons of Gravy Master

Kosher salt

Ground black pepper

2 tablespoons of butter

1/4 cup of flour

fresh parsley

Directions

Place your pork chops in a slow cooker and season them with a pinch of kosher salt and ground black pepper

Peel and chop 2 large onions.  Clean and slice 8 ounces of mushrooms.  Pour your vegetables over the pork

Whisk together 1 cup of dry red wine (like a Cabernet), 1/2 cup of brown sugar, 1/3 cup of balsamic vinegar, 1 tablespoon of flour and 2 tablespoons of Gravy Master.  Pour this in the slow cooker over the vegetables

Cover and cook on high 2-3 hours or on low 4-6 hours.  Remove the pork and set aside. Strain the veggies from the juice and top the pork chops with them

Place the juice into a sauce pan and bring to a boil, reduce heat and simmer 10 minutes. Melt 2 tablespoons of butter in a pot and whisk in 1/4 cup of flour.  Whisk until combined and lightly browned.  Whisk this mixture into your gravy, cook for 5 minutes to allow the gravy to thicken.  Pour over your pork chops and sprinkle with chopped fresh parsley

Tools used to make this recipe

Simply Bamboo Cutting Board

Crock-Pot Manual Slow Cooker

ZYLISS Quik Blend Whisk

© Simply Sundays 2017
All rights reserved

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